Why You’ll Love This Recipe

This recipe stands out for its ease and flavor. Unlike many chocolate cakes that require multiple bowls and steps, this one is mixed in a single bowl, saving time and cleanup. The result is a cake that’s light, fluffy, and moist, with a rich chocolate taste that rivals any boxed mix. Plus, it’s versatile enough to be baked in different pan sizes, allowing you to customize it to your needs.

Ingredients

1½ cups (190g) all-purpose flour
1½ cups (300g) granulated sugar
¾ cup (65g) unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water. The batter will be thin, but that’s expected.
Pour the batter into the prepared pan(s).
Bake for 30–35 minutes for round pans or 32–37 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Cupcakes: Divide the batter among cupcake liners and bake at 350°F (175°C) for 18–20 minutes.
Layer Cake: Use two 9-inch round pans and bake for 30–35 minutes.
Flavored Add-ins: Incorporate chocolate chips, nuts, or a splash of coffee to enhance the flavor.

Storage/Reheating

Storage: Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm individual slices in the microwave for 15–20 seconds.

FAQs

How do I make the cake more moist?

Using buttermilk adds moisture and tenderness to the cake. Ensure not to overbake, as this can dry it out.

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds a slight tang and tenderness. If using regular milk, consider adding 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.

Is it necessary to use boiling water?

Yes, boiling water helps dissolve the cocoa powder, ensuring a smooth batter and enhancing the chocolate flavor.

Can I use a different type of oil?

Vegetable oil is preferred for its neutral flavor, but canola or sunflower oil can be used as alternatives.

How can I make the cake fluffier?

Ensure you don’t overmix the batter, as this can lead to a dense cake. Mixing just until combined will help maintain fluffiness.

Can I add frosting while the cake is still warm?

Yes, applying frosting to a slightly warm cake can help it adhere better. Just be cautious not to apply it when the cake is too hot, as it may melt the frosting.

How do I prevent the cake from sticking to the pan?

Greasing and flouring the pan or using parchment paper can help prevent sticking.

Can I double the recipe?

Yes, doubling the recipe will yield two 9×13-inch cakes or multiple layers. Adjust baking time accordingly.

How can I make the cake gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for structure.

Can I make this cake ahead of time?

Yes, the cake can be baked and stored at room temperature for up to 3 days or refrigerated for up to a week. Frost just before serving for the best texture.

Conclusion

This One-Bowl Chocolate Cake is a testament to the fact that simplicity doesn’t have to compromise flavor. With its moist texture and rich chocolate taste, it’s a dessert that will impress both in taste and ease of preparation. Whether you’re a seasoned baker or a beginner, this recipe is a must-try for any chocolate lover.